Thursday, July 14, 2011

Vegetable Biryani

Indian is my favorite cuisine. I always try to make it myself and unfortunately, regardless of how yummy the dishes I make are they never quite compare with true Indian food.

I am sure this has to do with the subpar quality of my spices. Or my lack of the ingredients available in India. Yeah, I've been to India and the food there is better than India food in the US. That seems like a given though.

This has been linked up with Midnight Maniac's Meatless Mondays.

Vegetable Biryani

1 tbsp Brummel&Brown
1/2 red onion, diced
1/4 tsp cumin seed
1 cinnamon stick
4 peppercorns
1 clove garlic, minced
1/2 inch ginger, minced
1/2 tomato, diced
1/4 cup water
1/4 cup frozen peas
1/4 cup carrots
1/4 cup diced potato
1/4 tsp chicken bouillon
1/2 tsp salt
1/8 tsp red chile pepper
1/8 tsp ground black pepper
1/4 tsp garam masala
1/8 ground turmeric
2 cups water
1 cup uncooked basmati rice


1. Melt the Brummel&Brown over medium-heat in a deep pot. Add onion and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns, cooking until fragrant, about 3 minutes.

2. Stir in the ginger, garlic, tomatoes, and 1/4 cup of water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in the peas, carrots, and potatoes. Season with bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well. Cover and cook for 3 minutes.

3. Pour in 2 cups of water and bring to a boil over high heat. Stir in rice and reduce to medium heat. Cover and bring to a simmer for 10 minutes. Reduce heat to low and cook for 10-15 minutes more.

* serves 2

CALORIES: 411 calories
CHOLESTEROL: 0 milligrams
FAT: 3 grams
SODIUM: 834 milligrams

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